Description
These decadent chocolate caramel bars have a crunchy, nutty base, a gooey caramel center, and a rich chocolate topping. Perfect for satisfying your sweet tooth!
Ingredients
Units
Scale
For the crust:
- 1 1/2 cups crushed graham crackers
- 1/2 cup chopped nuts (pecans or peanuts)
- 1/2 cup melted butter
- 1/4 cup brown sugar
For the caramel layer:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
For the chocolate topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup butterscotch chips (optional)
- 1/4 cup chopped nuts or toffee bits for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
- Prepare the crust: In a bowl, mix graham cracker crumbs, chopped nuts, melted butter, and brown sugar. Press into the prepared pan. Bake for 10 minutes, then let cool.
- Make the caramel: In a saucepan over medium heat, melt butter, brown sugar, sweetened condensed milk, and corn syrup, stirring constantly. Bring to a gentle boil and cook for 5-7 minutes, until thickened. Remove from heat and stir in vanilla extract.
- Pour the caramel mixture over the cooled crust. Let it set for 15 minutes.
- Melt the chocolate: In a microwave-safe bowl, melt chocolate chips and butterscotch chips in 30-second intervals, stirring until smooth. Spread evenly over the caramel layer.
- Sprinkle with chopped nuts or toffee bits and refrigerate for at least 1 hour until firm.
- Cut into bars and enjoy!
Notes
- Use dark chocolate chips for a richer flavor.
- To make cutting easier, run your knife under warm water before slicing.
- Store leftovers in an airtight container in the fridge for up to 1 week.
